Crusty Rolls using a Bread Machine????

[piratesmate]

I've noticed that many of you have used your bread machine just to make the dough & then bake it in the oven & also made rolls instead of loaves.

I want crusty rolls to serve with shredded roast beef tonight. Does anyone have a good recipe for this? Can you adapt a loaf recipe & make rolls instead - like a French bread recipe? How long do you bake them?

Thanks!

Deb

 

[Kermit]

This is my favorite roll recipe. They aren't crusty at all, but they're yummy. They're probably closest to brown and serve rolls, but not exactly like that. They remind me of the ones they served in my school cafeteria, but we didn't go to school together.

These are the directions for making them by hand. To make them in the bread machine, just add the ingredients as you're supposed to with your machine. You don't need to use hot water or milk, but the all the ingredients (melted butter, liquids, egg, etc) should all be at room temp.

3-1/2 to 3-3/4 cup bread flour (can substitute up to 1-3/4 cups with wheat flour)
1/4 cup sugar
1/4 cup shortening, butter, or margerine, softened
1 tsp salt
1 pkg yeast
1/2 cup very warm water (120 to 130 degrees)
1/2 cup very warm milk (120 to 130 degrees)
1 egg
Margarine or butter, softened


Mix 2 cups of the flour, the sugar, shortening, salt, and yeast in medium bowl. Add warm water, warm milk, and egg. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium 1 minute, scraping bowl frequently. Stir in enough of the remaining flour to make dough easy to handle.

Turn onto lightly floured surface. Kneed about 5 minutes. Place in greased bowl, turning to grease dough, and let rise, covered, in a warm place for about an hour. (You'll be done with this step when you take it out of the bread machine.)

Punch down dough. Shape into rolls as desired. My favorite is to divide the dough into halfs. Grease 2 9-inch cake pans. Roll each half of the dough into 24 balls, and place 24 balls into each of the pans.

Brush with margarine. Cover and let rise about 30 minutes or until double.

Heat oven to 400. Bake 12 to 18 minutes.

 

[piratesmate]

Thanks! I'm anxious to try them!

Deb

 

[Tiggerkeeper]

Just a hint for a crustier bread place a small pan of water on the bottom rack oven when baking. I don't know all the technical why's to the addition of the water but it does work!

Here's a great site for bread info. www.breaking-bread.com
We used to get this show on PBS but I can't seem to find it anymore but he has great recipes and tips on baking bread!

 

[Tiggerkeeper]

Here's the recipe I use, it's not a bread machine recipe but it's good!

French Rolls

5 ½ to 6 cups flour
4 ½ teaspoons of yeast
2 teaspoons salt
2 cups warm water
Cornmeal
1 slightly beaten egg white
1 tablespoon water

In large mixer bowl combine 2 cups of the flour, the yeast, and salt. Add warm water. Beat at low speed of electric mixer for ½ minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix in with a spoon. Turn out onto lightly floured surface. Knead in enough of the remaining flour to make a stiff dough that is smooth and elastic ( 8 to 10 minutes) Shape into a ball. Place in lightly greased bowl turn once to grease surface. Cover; let rise in warm place till double (1 to 1 ¼ hours)
Punch down; turn out onto lightly floured surface, Divide in eight pieces. Let rest for ten minutes covered. Form into small little loaves and place on greased cookie sheet that is sprinkled with cornmeal. Brush with egg and water mixture cover and let rise till doubled in size. Use a sharp knife and make 3 slashes in each sandwich roll. Place in a preheated oven 350F for 20 to 30 minutes.

Rolls- separate dough into 12 pieces shape into roll shapes place on cookie sheets sprinkled with cornmeal and brush with egg white mixture. Cover with towel and let rise till doubled, slash each roll four times, twice one way and twice the other way. Bake in 350 oven for 25 to 30 minutes.